Pico De Gallo

Recipe Directions:

1. In a large bowl, combine the diced tomatoes, chopped red onion, chopped cilantro, and chopped jalapeño pepper.
2. Squeeze the juice of one lime over the mixture and season with salt and pepper.
3. Stir everything together until well combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve cold and enjoy!

Kitchen Equipment Needed:

• Cutting board
• Knife
• Mixing bowl
• Measuring cups and spoons

How to Store Leftovers: Leftover Pico de Gallo can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to stir it well before serving, as the juices may separate during storage.

Recipe Tips:

• For a milder flavor, remove the seeds and membranes from the jalapeño pepper before chopping.
• Add diced avocado to the Pico de Gallo for a creamy texture and extra flavor.
• Serve Pico de Gallo as a topping for grilled chicken or fish for a light and refreshing meal.

Recipe Variations:

• Mango Pico de Gallo: Add diced mango to the mixture for a sweet and spicy twist.
• Pineapple Pico de Gallo: Add diced pineapple for a tropical flavor.
• Corn Pico de Gallo: Add cooked corn kernels for a sweet and crunchy texture.
  
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